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Topic: HAle 2012 (Read 1337 times)

Decided that I shouldn't let the yeast from a Best Bitter go to waste (Thames Valley II)... I rarely pitch on top of the cake, but for this Old Ale I think I will. Should reach it's peak for next year, most likely.

Well, this was a massively happy fermentation, no surprise. the morning after I brewed, the airlock was blown out of the fermenter, and maybe 1/2 c of beer on the floor. Cleaned it up, and switched to the blow-off tube I should have added in the first place. HUGE amount of trub from this one; but, then, I didn't wash the yeast from the first batch. Kept fermenting for a good 5 days or so.

I finally managed to source some black treacle, per Jamil's recipe. This is some TASTY stuff; smoother and more caramel than molasses. Just dumped the can into the beer and shook to rouse the yeast. Once this finishes, I'll decant to a keg and start aging it. Hopefully it will be drinkable enough for a pint or two by christmas. But probably won't be great until next year.

Question for the crowd: I've never oaked a beer, but this one seems like it might benefit from it. Should I give it a shot?

Also; anyone else been making old ales? Seems to be a neglected style these days; along with a lot of the british traditionals.

I brewed an old ale a few months ago. Let it age in a carboy for 3 months then kegged it. I used the lyles golden syrup for that one and it added a nice light caramel character. Might do it again but I think I will use the old ale blend and see what the touch of bret brings to the picture. didn't oak mine but I think it would be nice as long as it's not over the top.